Make Chef Bobby Flay's Orecchiette Eggplant Bolognese, Amalfi Spritz, And Lemon Lemon Lemon

Here are the recipes to make for yourself at home.
Posted on Jun 18, 2021 | 11:00am
Chef Bobby Flay appeared on the Father’s Day show for The Talk’s "Reset for Success” series and showed the hosts how to make Orecchiette Eggplant Bolognese along with an Amalfi Spritz adapted from his Amalfi restaurant at Caesars Palace in Las Vegas. 

Use his recipes below to make these for yourself at home!

Orecchiette Eggplant Bolognese, Basil and Ricotta (Adapted from Bobby Flay’s Amalfi Restaurant at Caesars Palace)
1 large globe eggplant
½ cup olive oil
Kosher salt and freshly ground black pepper
1 large Spanish onion, finely diced
1 fennel bulb, trimmed, finely diced
1 small celery stalk, finely diced
4 garlic cloves, finely chopped to a paste with the side of a chef’s knife and ¼ teaspoon of kosher salt
¼ teaspoon Calabrian chile flakes
1 tablespoon tomato paste
1 cup dry red wine
2 (28 ounce) cans plum tomatoes with their juices
1 teaspoon sugar
2 tablespoons chopped fresh oregano
2 tablespoons torn basil leaves, plus more for garnish
1 pound dried orecchiette pasta
¼ cup ricotta
2 tablespoons grated Parmigiano Reggiano
Extra virgin olive oil to taste

1. Preheat the oven to 350°F.

2. Peel half the skin from the eggplant in 1-inch sections (so the eggplant appears striped). Slice each eggplant crosswise into ½-inch-thick rounds and cut each round into ½-inch dice.

3. Heat 3 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until the eggplant takes on some color and becomes soft, about 5 minutes. Spread the eggplant on a baking sheet in an even layer. Add 3 tablespoons of the oil to the pan and repeat with remaining eggplant.

4. Transfer the eggplant to the oven and bake until very soft, turning once, about 15 minutes. Remove from the oven and let cool.

5. Heat remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, fennel and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chile flakes and cook for 30 seconds more. Add the tomato paste to the vegetables, scraping occasionally, and cook out for 1 minute more.

6. Stir in the wine and bring to a boil. Cook until the liquid has reduced by 2/3, about 5 minutes. Add the tomatoes with their juices and the sugar and bring to a boil. Reduce the heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and cook, stirring occasionally, until the sauce has thickened, about 20 minutes more.

7. Fold the eggplant, oregano, and basil into the sauce. Season with salt and pepper.

8. For the pasta, bring a large pot of water to a boil. Add 2 tablespoons of salt and the orecchiette pasta and cook, stirring occasionally, until 2 minutes before al dente. Reserve one cup of the pasta water and then drain the pasta.

9. Add drained pasta in with the sauce and toss thoroughly to coat and combine. Add ½ cup of the reserved pasta water to loosen up the sauce and cook until the sauce coats and is absorbed somewhat by the pasta and the pasta is just al dente, approximately 1-2 minutes. If sauce seems too thick, add more pasta water to the sauce.

10. If serving family style, transfer pasta to a large, shallow serving bowl, top with the ricotta, more fresh basil, and grated Parmigiano Reggiano on top and drizzle with extra virgin olive oil.

The Amalfi Spritz (Adapted from Bobby Flay’s Amalfi Restaurant at Caesars Palace)
Spritz drinks are designed to be extremely drinkable, light, and refreshing. This recipe features Capelletti which is an aperitivo with a vibrant and flavorful profile, complemented by bitter undertones on a traditional wine base. This yields a Spritz that is dry and refreshing in the finish. At Amalfi, we use Selim Spumante Brut and Fever Tree Club Soda, however one could certainly substitute a favorite Prosecco and seltzer. 
1.5 ounce Aperitivo Cappelletti
3 ounce Selim Spumante Brut
1-2 ounce Fever Tree Club Soda
Orange slice, ‘half moon’

Build the ingredients in a spritz glass over 1" cubes. Add the Cappelletti first, then top with the Selim and Soda. Be sure to do a quick stir with bar spoon from the bottom of the glass to pull up the bitter vermouth. Garnish with orange ‘half moon’—insert between ice and glass and push it down into drink.

Lemon Lemon Lemon (Adapted from Bobby Flay’s Amalfi Restaurant at Caesars Palace)
This surprisingly light, lemony dessert is quickly becoming our most popular: layers of lemon curd, lemon ricotta cake, and lemon mascarpone with lemon crisps on top.

Lemon Crisps

1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
¼ cup plus 1 teaspoon lemon juice
2 large eggs
2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon Kosher salt
2 tablespoons lemon sugar (granulated sugar and lemon zest pulsed together to combine in food

1. Preheat oven to 325°F.

2. Place softened butter and sugar into a large mixing bowl. Mix using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Scrape the bowl down with a rubber spatula. Add the lemon juice and continue to mix until combined. With the mixer running, add in the eggs, one at a time, scraping down the bowl occasionally. Slowly add in the dry ingredients until fully incorporated, scraping down with a rubber spatula occasionally throughout.

3. Spread batter out onto silpat lined baking sheet using an offset spatula, and bake until done, approximately 7-10 minutes. When done, sprinkle with lemon sugar. Let cool on sheet pan before removing with an offset spatula, breaking them up into different sized pieces.

Lemon Ricotta Cake
1 cup plus 2 tablespoons granulated sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
3 large eggs
Zest of 3 lemons
9 ounces ricotta 
¼ cup crème fraiche
1 ½ teaspoons vanilla
1 cup plus 2 tablespoons Double Zero flour
9 grams baking powder
3 grams Kosher salt

1. Preheat oven to 325°F.

2. Place softened butter and sugar into a large mixing bowl. Mix using a hand mixer or stand mixer on medium speed 2 full minutes, or until butter mixture is pale yellow, light and fluffy throughout.

3. Scrape the bowl down with rubber spatula. With the mixer running, add eggs one at a time. In a separate bowl, combine the ricotta, crème fraiche, vanilla, and zest. In another bowl, sift the flour, baking powder, and salt. Add the wet and dry ingredients to the creamed butter mixture, alternating the wet and dry, making sure to begin and end with the dry, for best results.

4. Pour onto greased parchment-lined 9-inch by 6-inch sheet pan and spread out into one even layer.

5. Bake 325 on High convection until done, about 15 -20 minutes. Once cool, cut out into 2 ½ -inch individual rounds of cake, using a biscuit cutter or knife.

Lemon Mascarpone
1 ½ cups mascarpone cheese
2 cups lemon curd, see below for recipe

Lemon Curd

1 cup freshly squeezed lemon juice
Zest of 3 lemons
4 extra-large eggs
1/8 teaspoon Kosher salt
2/3 cup sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature

1. In a large bowl, add eggs and sugar and whisk thoroughly to combine, until bright lemon yellow.

2. Whisk in the juice, zest, half of the butter, and salt, making sure to fully incorporate. Place bowl over double boiler and cook on low heat, mixing occasionally, until very thick.

3. Remove from heat and strain through a fine chinois. Once the mixture has cooled to room temperature, fold in the remaining

4. To serve, spoon some of the lemon curd in bottom of bowl, place the cake on the curd, spoon some mascarpone to cover cake, spoon more of the curd, lay a few broken pieces of the crisps on the side, and on top, and serve immediately.